One of the most unpleasant situations in the kitchen can be the following: you serve perfect cutlets with a crust, but when you taste them, they turn out to be raw inside..
This can happen to any housewife..
In order to protect yourself from such a failure, it is worth knowing the main reasons, explains our magazine’s expert on culinary issues, chef Yulia Arkhipova.
Why the cutlets were not cooked
You did not take into account the type of meat
It is worth remembering that red meat cutlets take much longer to fry than poultry products, so this point should always be taken into account.
Volume
The larger your product, the higher the risk that the dish will not have time to fry. Therefore, it is always worth cooking medium-sized cutlets.
Otherwise, the product may burn on the outside, but remain raw on the inside.
Onion
Sometimes the reason may be that you cut the onion too coarsely. Also, cutting with a knife increases the frying time.
If you want the cutlets to cook faster, then chop the vegetable using a meat grinder or blender.
